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Crispy Panko Chicken Breasts

Crispy panko chicken breasts make the perfect accompaniment to salad, pasta, or served on a sandwich with plenty of melted cheese!
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Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 2
Calories: 499kcal

Equipment

  • Baking sheet
  • Large skillet

Ingredients

  • 10 cherry tomatoes
  • ¼ cup neutral oil , plus 1 tablespoon neutral oil, divided
  • 1 pound thinly sliced chicken breast
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon cayenne powder
  • Salt and pepper to taste
  • 1 cup panko
  • 1 lemon , juiced
  • 1 tablespoon olive oil
  • Pinch of sugar , optional
  • 2 cups arugula
  • ½ English cucumber
  • ¼ cup fresh basil
  • Shaved Parmesan , for serving

Instructions

Roast the tomatoes:

  • Preheat oven to 400ºF.
  • Toss the cherry tomatoes in 1 tablespoon oil and season with salt and pepper on half of a roasting pan (leaving the other half cleared for the chicken). Transfer to the oven for 15–20 minutes.

Bread the chicken:

  • Whisk the eggs with honey, Dijon mustard, cayenne powder, and a sprinkle of salt and pepper in a shallow bowl.
  • In another shallow bowl, combine the panko with a pinch of salt and pepper.
  • Dip the chicken breasts into the egg mixture, shaking off the excess, and then into the panko, pressing the panko into the chicken to ensure it adheres. Transfer to a plate and place in the freezer for 5–10 minutes.

Fry the chicken:

  • Heat ¼ cup of neutral oil over medium-high in a large skillet until very hot. Add the chicken, cooking in batches if needed to avoid over-crowding the skillet.
  • Cook for 4–5 minutes per side until well browned all over. Check the temperature to ensure that the breasts have reached 165ºF.
  • Reduce the heat in the oven to 200ºF and transfer the breasts to the other half of the roasting pan to keep warm.

Prepare the salad:

  • In a medium bowl, combine the lemon juice and 1 tablespoon of olive oil and whisk until smooth. Season with salt, pepper, and a pinch of sugar if desired. Toss the arugula and sliced cucumber in the dressing. Tear the basil leaves and gently toss them with the arugula and cucumber. Set aside

To serve:

  • Divide the dressed salad between plates and arrange a few roasted tomatoes and the shaved parmesan. Serve with crispy chicken breasts on the side. Enjoy!

Nutrition

Calories: 499kcal | Carbohydrates: 37g | Protein: 55g | Fat: 15g | Sodium: 528mg | Fiber: 4g | Sugar: 10g | Vitamin C: 56mg
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